Spring roll wrappers, sometimes called 'skins' or 'shells' are readily available in the refrigerated or freezer sections of most supermarkets.
6 dried Chinese mushrooms
3 tablespoons peanut oil
1 tablespoon sesame soil
1 garlic clove, finely minced
1/2 teaspoon finely grated fresh ginger
8 ounces pork, chopped finely
8 ounces raw prawns, deveined and chopped
2 cups shredded Napa (Chinese) cabbage
1 cup shredded daikon radish
12 water chestnuts, chopped
1 cup chopped bamboo shoots
4 ounces bean sprouts
6 green onions, finely chopped
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 teaspoon salt
3 teaspoons cornstarch mixed with 3 tablespoons cold water
1 (20-count) package spring roll wrappers (if frozen, thawed)
Vegetable oil for frying
- Cover mushrooms with hot water and soak for 20 minutes. Remove and discard the stems and chop the mushroom caps.
- Heat peanut and sesame oil in a wok over low heat and slowly fry garlic and ginger for a few seconds. Add pork, raise heat and stir-fry until browned. Add prawns and continue stirring and frying until they are cooked. Add prepared vegetables, soy sauce, oyster sauce and salt; mixing well. Push mixture to one side and tilt wok or pan so liquid gathers. Stir in cornstarch mixture and cook, stirring, until thickened. Remove wok or pan from heat and mix thickened liquid into the filling. Set aside and allow to cool completely.
- Put 2 tablespoons of filling mixture at one end of a spring roll wrapper and roll up, turning in the sides so that filling is completely enclosed. Dampen edges with water or a mixture of cornstarch and water and press to seal.
- Fry one or two spring rolls at a time in deep hot oil (about 375°F / 190°C) until golden brown. Drain on paper towels and serve immediately.
Makes 20 spring rolls.